Pellet Smoked Pizza Breadsticks
These Pellet Smoked Pizza Breadsticks are loaded with mozzarella, Parmesan, mini pepperoni, and pizza sauce, then smoked until golden and cheesy. I finish them hot off the smoker with garlic Parmesan butter and serve them with warm pizza sauce for dipping.
For another cheesy, pizza-inspired appetizer, try my Smoked Chicken Pizza Sliders next. It’s another easy pellet smoker recipe that’s perfect for game day or feeding a crowd.
I run the pellet smoker at 400°F so the breadsticks pick up some smoke while still cooking quickly enough to stay soft inside with a crisp exterior. Another high-heat pellet smoker appetizer I make is my Pellet Smoked Chicken Wings. Smoking the wings hot helps crisp the skin while keeping the meat juicy inside.
Quick Look: Pellet Smoked Pizza Breadsticks
- What it is: Twisted pizza dough filled with mozzarella, Parmesan, mini pepperoni, and a thin layer of pizza sauce, smoked on a sheet pan in the pellet smoker.
- Why Make THIS Version? I make these as 10-12 wider twists instead of long and skinny breadsticks. The larger size makes them easier to twist without losing the filling and gives you more pepperoni and melted cheese in every breadstick.
- Key Ingredients: Refrigerated pizza dough, low-moisture mozzarella (shredded off the block), Parmesan, mini pepperoni, pizza sauce, egg wash, butter, fresh garlic, and Italian seasoning.
- Cooking Method: Smoked on a parchment-lined sheet pan in the pellet smoker at 400°F for 20 minutes, rotating the pan halfway through. For more crunch, increase the smoker to 425°F for the final 5 minutes.
- Total Time: About 30 mins.
SUMMARIZE AND SAVE THIS POST ON
Why This Recipe
- Easy Pizza Dough Shortcut: Refrigerated pizza dough keeps the prep simple while still giving the breadsticks enough structure to hold the cheese, pepperoni, and sauce when twisted.
- Better Filling in Every Twist: Folding the toppings between two layers of dough keeps the mozzarella and pepperoni tucked inside, so the filling gets twisted throughout the breadstick instead of sitting only on top.
- Garlic Butter Goes On Last: I brush the garlic Parmesan butter on after smoking so the fresh garlic doesn’t scorch during the high-heat cooking.
- Egg Wash Makes a Difference: Brushing the twists with egg wash before they go on the smoker helps the exposed dough brown more evenly and gives the toppings a better surface to cling to. I use the same egg wash technique on my Bacon Jam Cheeseburger Egg Rolls.
Key Ingredients
For the Pizza Breadsticks
- Pizza Crust: I use refrigerated Pillsbury pizza crust because it is easy to shape and sturdy enough to hold the filling once folded and twisted. That same sturdy dough works well in my Smoked Chicken Stuffed Buffalo Bites, where it has to hold up around a heavier filling.
- Mozzarella Cheese: Low-moisture mozzarella works best, especially when shredded from the block, because it melts smoothly without adding too much moisture to the dough. Any extra Mozzarella can go straight into these Texas Toast Cheesesteaks, where plenty of cheese is never a bad thing.
- Mini Pepperoni: I prefer mini pepperoni because the smaller pieces fit naturally into the narrow strips of dough and stay better distributed as the breadsticks are twisted.
- Pizza Sauce: Less is more with the sauce inside these twists. I spread a thin layer and leave the edges bare so the dough stays easier to handle and the sauce doesn’t squeeze out as I shape each breadstick.
- Parmesan Cheese: Parmesan brings a salty, nutty bite that the mozzarella doesn’t have on its own. A little goes into the filling, giving the cheese layer more depth without making the breadsticks overly heavy. That garlic-Parmesan combination also shows up in my Spicy Garlic Parmesan Wings, with sriracha bringing the heat.
Substitutions or Additions
- Change the Meat: Mini pepperoni is easiest to work with, but cooked Italian sausage, crumbled bacon, or finely chopped ham can work too. Keep the pieces small so the twists still hold their shape.
- Switch Up the Cheese: Provolone, Monterey Jack, or fontina can replace some of the mozzarella without changing how the breadsticks are assembled. I’d keep the Parmesan in the mix for its sharper flavor.
- Add Some Heat: Tuck in a few thin jalapeño slices or add crushed red pepper flakes to the filling. If you use pickled jalapeños, drain the excess liquid and pat them dry first so they don’t bring extra liquid to the dough. Fresh jalapeños take a bigger role in my Crispy Jalapeño Bacon Tortilla Beef Pinwheels, where they’re layered with bacon and cheese inside the filling.
How to Make Pellet Smoked Pizza Breadsticks (Step by Step)
- Roll Out and Layer the Pizza Dough. Lightly flour your cutting board, then stretch the refrigerated pizza dough into an even rectangle. Spread a thin layer of pizza sauce over half of the dough, leaving about 1/2″ border around the edges. Season with oregano and Italian seasoning, layer on the Parmesan, freshly shredded mozzarella, and mini pepperoni, keeping the filling fairly even from edge to edge.
- Fold and Cut the Pizza Dough. Fold the unfilled half of the dough over the toppings and gently press it into place without flattening the layers. Cut the filled dough into 1″ wide strips, keeping each strip intact so the cheese and pepperoni stay between the layers.
- Twist the Pizza Breadsticks. Grab both ends of each strip and gently twist in opposite directions 3-4 times, keeping the filling between the layers. Transfer each twist to a parchment-lined baking sheet, leaving a little space between them so they cook evenly.
- Brush and Top the Pizza Twists. Whisk one egg with one tablespoon of whole milk, then brush a light, even layer over the exposed dough. Sprinkle with Italian seasoning and Parmesan before adding the final touch of mini pepperoni.
- Smoke and Finish the Pizza Breadsticks. Place the sheet pan in the pellet smoker at 400°F and smoke for 10 minutes. Rotate the pan 180 degrees to account for hot spots, then continue smoking for another 5 minutes at 400°F. For the final 5 minutes, increase the smoker to 425°F to deepen the browning on the exposed dough and crisp the pepperoni edges.
- Finish and Serve. As soon as the breadsticks come off the smoker, brush them with the garlic Parmesan butter while they’re still hot. The same garlic-Parmesan butter idea is one of my favorite finishing touches on these Garlic Parmesan Grilled Steaks. Pile the breadsticks onto a platter and serve with warm pizza sauce for dipping.
James’ Grill Master Pro Tips
Don't Overfill: Too much cheese, sauce, or pepperoni makes the strips harder to twist and causes the filling to spill out.
Keep the Twists Wide: About 1-inch strips are easier to handle and hold the filling better than thin strips.
Watch the Hot Spots: Pellet smokers don’t always carry heat evenly. Rotate the sheet pan halfway through so one side doesn’t brown faster than the other.
Look for Browning, Not Just Time: The breadsticks are ready when the exposed dough is deeply browned, the cheese is bubbling at the edges, and the pepperoni begins to crisp.
Butter Them While They’re Hot: Brush on the garlic Parmesan butter immediately after they come off the smoker so it melts into the twists.
Pellet Smoked Pizza Breadsticks FAQs
You can assemble and twist the breadsticks a few hours ahead, then keep them covered in the refrigerator. Wait to add the egg wash and toppings until you’re ready to put them on the pellet smoker.
Reheat them at 350°F until warmed through. For the best texture, use an oven, air fryer, or pellet smoker instead of the microwave so the outside stays crisp.
Yes. Bake them on a parchment-lined sheet pan at 400°F and use the same visual cues for doneness. You won’t get the light wood-fired flavor from the pellet smoker, but the breadsticks will still work well in a conventional oven.
More Pellet Smoker Appetizers
If you make these Pellet Smoked Pizza Breadsticks, please leave a star rating and let me know how it went in the comments below. I love hearing how the recipes turn out on your grill or smoker! And remember, a bad day grilling is better than a GREAT day at work!
Pellet Smoked Pizza Breadsticks
Equipment
- Pellet Smoker Preheat to 400°F
- Baking Sheet Large enough to hold the twists with space between them
- Parchment Paper
- Cutting Board
- Pizza Cutter or Sharp Knife For cutting the filled dough into 1-inch strips
- Pastry brush For the egg wash and garlic Parmesan butter
- Small Bowl For mixing the egg wash
Ingredients
Pizza Breadsticks
- 1 tube Pillsbury Pizza Crust refrigerated
- 1/3 cup pizza sauce plus more for serving
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups low-moisture mozzarella cheese freshly shredded
- 3/4 cup mini pepperoni save some for topping
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 1 egg
- 1 tbsp whole milk
Garlic Parmesan Butter
- 3 tbsp unsalted butter melted
- 2 cloves garlic finely minced
- 2 tbsp grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
Instructions
Prepare the Pizza Breadsticks
- Roll Out and Layer the Dough. Lightly flour a cutting board and stretch the refrigerated pizza dough into an even rectangle. Spread a thin layer of pizza sauce over half of the dough, leaving about a 1/2-inch border. Season with oregano and Italian seasoning, then layer on Parmesan, mozzarella, and mini pepperoni.
- Fold and Cut. Fold the unfilled half of the dough over the toppings and gently press it into place without flattening the layers. Cut into 1-inch-wide strips.
- Twist the Breadsticks. Grab both ends of each strip and gently twist in opposite directions 3-4 times. Transfer to a parchment-lined baking sheet, leaving space between each breadstick.
- Brush and Top. Whisk the egg with 1 tablespoon whole milk. Brush a light, even layer over the exposed dough, then sprinkle with Italian seasoning and Parmesan and finish with extra mini pepperoni.
Smoke and Serve
- Smoke the Breadsticks. Place the sheet pan in a pellet smoker preheated to 400°F. Smoke for 10 minutes, rotate the pan 180 degrees, then smoke for another 5 minutes at 400°F. Increase the smoker to 425°F for the final 5 minutes.
- Finish and Serve. Brush the breadsticks with garlic Parmesan butter as soon as they come off the smoker. Serve hot with warm pizza sauce for dipping.
These turned out exactly how I wanted them. I made the Pizza Breadsticks for my family and friends over the weekend and everyone loved them, which inspired me to write the full recipe. They’re the perfect appetizer for tailgating or any occasion.